Currant Jam.
When jelly is made, if the bag be not squeezed, the fruit in it will have juice enough for jam; or, if not, put a fourth part of fresh fruit to it, then boil it up, with its weight of sugar, fifteen or twenty minutes.
Raspberry Jam.
Take 4 parts of raspberries and 1 part of red currant juice, boil it fifteen or twenty minutes, with an equal weight of sugar. Skim off the dross, as it rises.—Or: use raspberries alone, and no juice.—Or: some persons recommend the Antwerp, they are so juicy as to require boiling by themselves until nearly dry; then add 1 lb. fine lump sugar to 1 quart fruit, then boil again fifteen minutes, and no more, or the colour will be injured.
Strawberry Jam.
Gather fine scarlet strawberries, just ripe, bruise, and put them into a preserving-pan, with about a fifth part of red currant juice; strew over nearly their weight of sifted lump sugar, and boil quickly fifteen minutes.
Gooseberry Jam.
This may be made of gooseberries only, in the same manner as directed for currant jam, or of a mixture of red or black currants and gooseberries.
Green Gooseberry Jam.
First crack them in a mortar, put them into a preserving-pan with ¾ lb. lump sugar, to 1 lb. fruit, and boil till it begins to look clear. A nice preserve for tartlets.
Damson Jam.
Boil 1 lb. sugar to 1 lb. fruit, till the juice adheres to the fruit. For open tarts.
Rhubarb Jam.
Boil an equal quantity of rhubarb, cut in pieces, and
